- 150g plain flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 100g marzipan
- 75g golden caster sugar
- 2 pieces of stem ginger, diced
- 2 large eggs, beaten
- 140g natural yogurt
- 75g light olive oil or sunflower oil
Makes: 6, takes 35 minutes
These contain a mixture of marzipan and stem ginger, or if you prefer you can use double the quantity of either stem ginger or marzipan.
- Preheat the oven to gas mark 5/190ËšC/ fan 180ËšC and line a six-hole muffin tin with paper cases. Sift the flour, baking powder and spices into a mixing bowl. Cut 50g marzipan into small cubes and fold into the flour along with the sugar and stem ginger.
- Whisk together the eggs, yogurt and oil and then gently stir into the flour mixture until just combined. Divide the mixture between the paper cases.
- Bake in the oven for 20 minutes until the muffins have risen and tops spring back when pressed. Meanwhile, roll out the remaining marzipan and cut out 6 stars. Remove the muffins from the oven and place a star on the top. Leave to go cold on a wire rack.
Recipe: Janette Marshall
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